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Talking About Food And Cooking


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Talking About Food And Cooking

Hi everyone, my name is Molly. Welcome to my site. I am here to talk to you about food and cooking. As I started attending college, I realized I had very little knowledge about cooking. I always enjoyed my mom’s home-cooked meals and rarely ever cooked anything for myself. In college, I was on my own. I decided against eating ramen every day and picked up a cook book instead. I learned about making simple and complex dishes using a limited amount of space and equipment. I would like to explore this topic in more detail on this site. Thanks for coming by.

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Three Must-Try Regional Pizzas Throughout the United States

Pizza may have gotten its start in Italy, but in the States, it took on a new life. Every region seems to have its own spin on pizza. Listed are just a few unique regional takes that you'll find throughout the country. Find your local pizzeria and take one of these delicious regional styles for a test drive!

St. Louis Style

St. Louis style–pizza is primarily known for two features. First and foremost is the presence of provel cheese. Provel is a processed cheese that is a combination of cheddar, Swiss, and provolone cheeses and has a definitive "chewy" texture. The second-most trait is the fact that St. Louis–style pizza uses an extra-thin crust. This crust is often referred to as being "cracker thin" due to the fact that it is as thin and as crispy as a cracker. Finally, one thing that is often passed over during St. Louis–style pizza discussions is the fact that the sauce has a definite sweetness to it.

Detroit Style

Detroit style is somewhat akin to a Sicilian style of pizza, but Detroit-style pizza also shares a few traits with its other Midwestern brethren, such as the Chicago deep-dish pizza. Detroit-style pizza is baked in a deep pan, and the sauce is added last, much like with Chicago-style pizza, but the Detroit style does not utilize Chicago's trademark layers. The key to a great Detroit-style pizza is the use of lard in the crust. This allows the crust a certain puffiness and flakiness that other styles lack and allows the crust itself to carmelize on the edges of the pan. This also gives the outermost layer of the crust a distinctive crunchiness.

New York Neapolitan

Although New York–style pizzas are often known for being quick and ready to go, there is a little more that goes into the construction of a New York Neapolitan. Much like the traditional New Yorker, these pies are thin and light on both cheese and sauce but are unique in that they are baked in a coal oven. The thin crust absorbs some of the soot and oil that has been used in pizzas before, giving the pizza a unique charcoal-like flavor. New York Neapolitan pizzas are also famous for their use of sugar and oil in the construct of the dough, which gives the crust a bit of extra sweetness and crispiness that you won't find in a regular New York slice.